I fell in love with Cab Franc when I moved to Napa, but I fell in love with it again when I became a winemaker. The plushness it gives to a red blend is also useful in a small amount to bring out much more interesting things in the moscato. This has the nose your +1 will love and expect, but the body will be much less one-dimensional than other moscatos.
Anyone want to do a split to Albuquerque? Or want to sell me 1or2? I have no need for 6 as I am not a Moscato drinker and these usually turn into fire pit sippers for the cul-de-sac wives.
I have not had Quady’s releases, but the residual sugar is under three percent, and the acidity is there to prevent cloyingness on the tongue. The key to sweet wines, I’ve found, isn’t the sweet itself but the balance of chemistry to make it a component of the wine, not the only thing going on in the glass.
You would have had me at 3 for $40 but this is too much money for too many bottles to be an impulse buy…
I know WW is a business, but I hope it remains focused on the needs of its customers - I see a lot more posts complaining the cellar is too full or that there’s too many bottles than those asking for more. If the issue is shipping containers, there has to be an economical way of shipping 2-3 bottles…
I love WW because it lets me try lots of things that I wouldn’t normally try. I will be less interested in it if it becomes yet another vineyard frequent buyer / bulk purchase discount club.
Bottom line: to put it in terms of grocery stores, I like WW as the on-line version of Trader Joes, not Costco.
Just a quick comment on this, so we can move back to the regular discussion. I have brought this up for discussion before and have been told by WD himself, that much of the higher quantity offers lately is a result of the summer shipping cost and logistics (basically an effort to keep the cost per bottle down). I will believe it when I see it, but he noted that we should see (hopefully) a shift back to lower quantity offerings once we head into the cooler months.
I always like to in-house test with friends and family. Thus far, it’s paired nicely with roasted chicken, bbq, cheeses, dessert, and sitting by my brother-in-law’s pool
Yes, this is a blend. I have done a few co-ferms over the years, but most of the time my m.o. is separate fermentation of each grape lot and then the fun begins with blending.
Makes sense to me: shipping is based on weight, and more costs less, basically. I also like to think our wines don’t get much age–because they get enjoyed!
What did you think of our Chard from a couple weeks ago, Noslensj?
